Sheet Pan Layerless Lasagna
Servings
6
Prep Time
10 minutes
Cook Time
50 minutes
Calories
1027
Author:
Giada De Laurentiis
Ingredients
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Shop the Sheet Pan Lasagna Box!
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4 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more for the pasta water
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1 pound taccole pasta or lasagne pasta broken into 2-inch pieces
- 1 clove garlic, chopped
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1 teaspoon Calabrian Chili Paste, or 1/2 teaspoon red pepper flakes
- 1 (5- ounce) container baby spinach
- 1 cup part skim ricotta cheese
- 1 pound spicy Italian sausage, casings removed
- 1 red onion, diced
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4 cups jarred marinara sauce
- 2 1/2 cups shredded low moisture mozzarella, divided
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1 1/2 cups freshly grated parmesan cheese, divided
Instructions
- Preheat the oven to 425 degrees F. Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.
Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.
Using a paper towel, wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the sausage and cook, undisturbed until the sausage is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite sized pieces. Continue to cook, stirring often and breaking apart as needed, until the sausage is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.
Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.
While the pasta is cooking, add the marinara to the pan with the sausage and onion and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares and serving. Serve with extra warm marinara if desired.
Video
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 1027
- Carbs
- 80 grams
- Protein
- 50 grams
- Fat
- 55 grams
- Saturated Fat
- 23 grams
- Cholestrol
- 138 milligrams
- Sodium
- 1924 milligrams
- Fiber
- 6 grams
- Sugar
- 13 grams
44 reviews & comments
Wow, how delicious! This has become my family’s favorite! It’s a keeper…yummy!😊
Tried to give this 5 stars but I could only add 4 for some reason. I LOVE this recipe! So easy and delicious! The first time I made it I broke up the lasagna noodles but was able to find the correct pasta the second time. So, so good and perfect Sunday dinner!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Definitely a new family favorite! All the best parts of a traditional lasagna with half the work for those busy weeknight dinners. I used ground beef in place of the sausage, just because that’s what I had on hand. Everyone loved it!
Awesome dinner! Made 1/2 sheet pan with mushrooms 1/2 with sausage.
Used fresh pasta to make it a bit simpler.
Thanks for sharing.
This was delicious! I was nervous my kids wouldn’t like it but they loved it and bonus that I got to sneak in some spinach. They assumed it was basil and ended up loving it. For the pasta I used lasagna noodles and cooked them just under Al dente, once cool enough to handle I cut them into desired size. (I just stacked them up into 3 piles and cut them.) my husband is Keto light (his term) so on a separate smaller pan instead of noodles I used eggplant sliced up with mushrooms – all else was same. He loved that too!
Truly amazing. This will become a
monthly rotation for my family. I had leftover shredded short rib and substituted that for the sausage and it was delicious. Amazing recipe!
Truly amazing. This will become a
monthly rotation for my family. I had leftover shredded short rib and substituted that for the sausage and it was delicious. Amazing recipe!
I agree with others who said they can’t print the recipe for sheet pan lasagna. I have an account and am logged in. Print button doesn’t work.
Hi Debby! If you are logged into your giadzy.com account you should be able to print the recipe :) If you are stilling having trouble please contact our customer service team! Thank you!
Giada does it again!! This is a great recipe. I’ve made it a couple of times exactly as written and everyone I served it to loved it. Their comments were “Wow”. I bought several different shapes of her pasta and they are all very good. But this receipt is fabulous!!
I’m planning out some freezer casseroles for my pregnant daughter. Could this be frozen and baked later? I was thinking of putting it into aluminum pans.
Yes! You can absolutely freeze and bake later! Hope she enjoys it :)
Your web site is very difficult to use. I purchased two of the sheet pan lasagna boxes just before Christmas and as you know the recipe does not come in the box but one must scan the code to get it. Then it will not print. May I suggest to put the recipe on one of those nice cards that come in the box. I still have not been able to print the recipe, so very frustrating
Hi Diane! Thank you for the great feedback, that’s an excellent idea! Make sure you are logged into your Giadzy account to print the receipt! If that still does not work let us know!